Caorunn Dry Gin Small Batch

Caorunn — pronounced ka-roon, Gaelic for rowan berry — is made in the heart of Speyside whisky country at Balmenach Distillery, founded in 1824, and it helped kick off the entire Scottish gin renaissance when master distiller Simon Buley created it in 2009. Two things make it unlike any other gin. First, the botanicals: to the classic six — juniper, coriander, angelica, cassia, orange and lemon peel — Buley adds five Celtic botanicals foraged within a ten-minute walk of the distillery: rowan berry, bog myrtle, heather, dandelion leaf, and Coul Blush apple, the UK's most northerly apple variety. Second, the still: Caorunn is the only gin in the world made in a working 1920s Copper Berry Chamber, a perfume-industry device where neutral grain spirit is vaporized and passed slowly across four trays of botanicals, then cut with Highland spring water and bottled at 41.8% ABV. Taste Scot names the Coul Blush apple as the signature — not jammy, but the smell of a freshly cut green apple, what makes it recognizable blind — with rowan's tart floral note, herbal moorland from the bog myrtle and heather, and dandelion's faint bitter edge over a present but not dominant juniper backbone; stylistically closer to Hendrick's than The Botanist, and one of the best-value contemporary gins made. Bevvy: crisp, dry, fresh, and floral with citrus and spice. The perfect serve is Caorunn, tonic, and a slice of red apple. Speyside's gin.

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